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Pad Thai, a Thai style stir fried rice noodle dish, has to be one of my all time favourite meals and I always enjoy using its ingredient and flavour combinations in other dishes. With all of the Pad Thai style dishes that I have been making as of late I was reminded that I needed to update the original Pad Thai recipe along with it's 5 year old photo. Given my obsession with Pad Thai it's a good thing that it's so easy to make at home and the only 'exotic' ingredients that you really need to track down are the tamarind concentrate and the fish sauce which can be replaced by more commonly available lime juice and soy sauce in a pinch. One of the great things about Pad Thai is it's amazingly magical balance of sour, salty, sweet and spicy created by the tamarind, fish sauce, sugar and chili sauce. All said and told, Pad Thai really only takes less than 10 minutes to cook and things go quickly after the first ingredient hits the pan so the secret to success is in making sure that you have all of the ingredients ready to go before you start cooking. It's so easy to enjoy Pad Thai at home, even on a busy weeknight and with this recipe it is sure to become one of your favourite meals as well!

I'm like everyone else here...Pad Thai is fantastic, and I have it whenever I go to a Thai restaurant (not always great) and since I have everything on hand, except the palm sugar (must look for that)...well...thanks for sharing the recipe with Presto Pasta Nights.

You really need to do a post on food photography. I can't figure out how you always get such great lighting! Do you cook when it's still light out, or do you have a light box, or special lights? I must know!

Pad Thai is great and yours looks perfect! Thanks for visiting my blog. Speaking of lighting, I just bought the Lowel Ego light set just for the winter months when I can't get to photographing until nearly dark. I can't wait to use it.

Last time I tried to work with fish sauce I ended up accidentally breaking the bottle. (The smell was intolerable in my NYC apt) So mostly I leave the Pad Thai up to the experts but your looked too good. I think I am going to try it again

I've tried to make Pad Thai a few times and each time it was a mess. I have a hard time with rice noodles. Did you use the ones that you soak in water? I always have a hard time getting them to soften up properly.

Michelle@Life with Three: This time I used rice noodles that called for boiling for a few minutes and they worked well. The last time I used the ones that just called for soaking them in hot water and they did not work out too well.

Pim's book motivated me to try to master this dish as well. I've made it three times now and every time it gets easier and better. Thanks for reminding me that I should make Pad Thai again soon. It looks like you definitely have the hang of it.

I tried your recipe tonight and it worked really well. Thank you! I appreciated your simple, straight forward instructions. I tried making pad thai once before and it was okay, but this time, with your recipe, total success! Thank you.

This looks sooo delicious! I'm definitely going to have to try your recipe out. I love the photos that you take of your food. What kind of camera do you use? It's sad to say but I am secretly becoming a stalker of your blog recipes. LOL! Keep them coming!

I tried this one for supper tonight, and my husband absolutely loved it. He actually said that it has become his new favourite dish. That's quite the accomplishment.I made the sauce with actual Tamarind paste, once I figured out how to use and apply it in the recipe, it actually came out very well. I added thinly sliced carrots, sugar snap peas cut on the bias, as well as celery and left out the bean sprouts. Gotta do what works for you. Anyway, thanks for another winner. I think this is recipe number 15 I have tried from your blog. Keep up the great work Kevin.

Mmmm... I love Pad Thai. I will try your recipe for sure. I just made your Chinese Pork Dumplings tonight (again)! They are sooo good and I've actually made extras to give away as gifts. They are that good. Everyone wants me to make them for them. So thanks for the recipe! They will be a great Father's Day gift because my FIL loves them.

This looks great and easy! So I ran across this recipe on one of those scraper sites before I found the real one. I have pinned this one, and here is the link for the scraper in case you want to follow up. I know there is tons of content theft, esp with recipes, so thought I'd let you know! http://www.keyingredient.com/recipes/577767599/pad-thai/

Thank you for a fairly easy delicious Pad Thai recipe! Loved it! My rice noodles were over-cooked but I am fairly sure now that I shouldn't have boiled the water first, just made it hot. The taste was awesome & authentic!-Kim

Anonymous: When you say sticky do you mean that the noodles were mushy or that the were al-dente tender but they stuck to each other horribly?

If you mean that they were mushy, it does sound like the noodles were over cooked. How long were they in the pan for stir-frying? In total they should be in the pan for no more than 3-5 minutes.

If you mean that they stuck together horribly, then a good trick is to lightly rinse the noodles swishing them around in a bit of water before adding them to the pan. After you remove the noodles from soaking in the water they will start to dry and get sticky. Ideally you would like to get them into the pan as soon as possible but if they do get sticky, then rinsing them in a bit of water will quickly un-stick them.

Elina: I use 3 Crabs and I like it, though I do not have a lot of selection here so I have not really been able to compare it. You can cut back on the amount of fish sauce and replace some or all of it with soy sauce to reduce the fish flavour. You can also use more lime juice which helps cut through the fish flavour.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.